An unusual presentation of the MV6 clone in the Estate vineyard produces fruit of
great density of flavour, and very low yield (0.5 tonne/acre). This wine was fermented with 100% whole
bunch inclusion and had pre-fermentation maceration for 7-10 days. Wild yeast fermentation in small open vats
proceeded with daily pigéage. Pressing was straight to barrel (100% new French oak) to allow for gross lees
contact and natural MLF.
Intense bouquet of cherries, raspberries, and forest floor. Complex and concentrated
savoury fruit flavours, firm tannins, high acidity and excellent balance.
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